Wash 1 pound of red potatoes thoroughly and cook in boiling water for 15–20 minutes until fork-tender. Drain and mash until smooth.

Combine mashed potatoes with 2 beaten eggs, 1 cup gluten-free flour, and 1 teaspoon salt. Add 2 teaspoons dried parsley and 1 teaspoon dried chili. Stir until just combined.

Preheat a cast iron or non-stick skillet over medium heat for 2 minutes, then add 2 tablespoons butter or oil, allowing it to coat the surface.

Scoop spoonfuls of the batter onto the skillet and flatten slightly to form patties, cook for 3–4 minutes until golden brown, then flip to cook the other side.

Transfer cooked patties to paper towels to absorb oil. Serve warm with toppings like sour cream or apple sauce.